‘红玉’ב金冠’苹果杂交后代果实糖酸组分遗传分析  

A study of genetic trend of sugar and acid components in the fruits of apple hybrid progeny of‘Jonathan'בGolden Delicious'

作　　者：闫忠业[1] 伊凯[1] 刘志[1] 王冬梅[1] 吕天星[1] 李春敏[2] 陈东玫[2] 

机构地区：[1]辽宁省果树科学研究所,辽宁熊岳115009 [2]河北省农林科学院昌黎果树研究所,河北昌黎066600

出　　处：《果树学报》2017年第2期129-136,共8页Journal of Fruit Science

基　　金：国家苹果产业技术体系晚熟育种岗位专家项目(CARS-28);辽宁省科技攻关项目(2011204001)

摘　　要：【目的】探讨糖酸组分在苹果杂交后代中的遗传规律。【方法】以苹果品种‘红玉’与‘金冠’及其杂交后代的实生群体为试材,利用高效液相色谱方法(HPLC),测定‘红玉’与‘金冠’及其杂交后代果实糖酸组分含量。【结果】糖组分含量在‘红玉’与‘金冠’杂交后代中呈正态分布,符合数量性状的遗传特点。在亲本与其杂交后代果实中,果糖、葡萄糖、蔗糖是主要糖组分。亲本的果糖与葡萄糖含量比例要低于杂交后代中2者的平均比例。杂交后代群体果实中果糖、葡萄糖、蔗糖平均质量分数分别为39.86、15.46、23.02 mg·g^(-1),遗传传递力分别为71.59%、65.56%、182.55%;果糖、葡萄糖的遗传主要是加性效应引起的,蔗糖的遗传除存在加性效应外,还存在一定程度的非加性效应。果实中酸的主要成分有苹果酸、枸橼酸、琥珀酸和草酸,草酸、琥珀酸、枸橼酸含量都呈不连续变异,苹果酸呈连续变异,具有典型的数量性状遗传特征。杂交后代群体果实中苹果酸、枸橼酸、琥珀酸、草酸平均质量分数分别为0.55、0.04、0.03、0.02 mg·g^(-1),遗传传递力分别为90.09%、57.62%、84.26%、91.57%。【结论】果糖、葡萄糖、蔗糖、苹果酸是由微效基因控制的数量性状。草酸、枸橼酸、琥珀酸可能是由2对主效基因控制的质量性状,并受微效基因影响;分别控制琥珀酸、枸橼酸含量的2对基因间可能存在互补作用。【Objective】Sugars and acids are the main components determing fruit eating quality in apple.Sugar and acid composition is also related to the flavor of the fruits. Previous study showed that the totalsugar content of apple fruit was controlled by multiple genes and total acid content was controlled by ma-jor gene although the cases were not always the same. There were a few reports on genetic trend of sugarand acid components. Therefore, it is necessary to carry out further research on the inheritance of sugarand acid components for providing more reference for quality breeding in apple.【Methods】The parentsand hybrid progeny of‘Jonathan＇בGolden Delicious＇ were used as materials. The sugar and acid com-ponents of the fruits of the parents and the 186 hybrid seedling trees were measured by using high perfor-mance liquid chromatography（HPLC）. The flesh of matured fruit was cut into small pieces and put in liq-uid nitrogen. Then they were ground by SPEX6870 frozen mill into pulp and were stored at-20 ℃. Onegram pulp was put into the 10 m L centrifuge tube, adding 4 m L redistilled water for mixing, and it waskept static at room temperature for 10 min for sugar components extraction. The samples were centrifugedat 10 000 g for 15 min at 4 ℃. The supernatant was filtered through a 0.45 mm filter to 1.5 m L tube, andwere stored at-20 ℃ for test. Sugar components were measured by LC-10 ATVP HPLC. The column wasCLC-NH2, column temperature was 40 ℃. The mobile phase was 80% acetonitrile. The flow rate was 0.7m L·min- 1. The samples were injected by automatic sampling device. The injection volume was 10 μL.The samples were detected with RID-10 A refractive index detector. For acids extraction, two grams ofpulp were put in 10 m L volumetric flask, and extracting solution（0.2% metaphosphoric acid） was added toconstant volume. After ultrasonic extraction for 15 min, the solution was transferred to 10 m L centrifugetube, and was centrifuged at 10 000 r·min- 1for 15 min at 4 ℃, the supernat

关 键 词：苹果 杂交后代 糖组分 酸组分 遗传 

分 类 号：S661.1[农业科学—果树学]